Classic Solyanka
12 servings
180 minutes
Classic solyanka is a rich, spicy, and aromatic soup of Russian cuisine that embodies the best traditions of gastronomy. Its history dates back to ancient taverns where it was prepared as a hearty dish for travelers and merchants. Solyanka has a unique balance of salty, sour, and spicy flavors due to the combination of smoked meats, pickles, olives, and lemon. The rich meat broth made from beef is filled with intense flavors and a thick texture. Tomato paste adds a slight tanginess while spices and herbs provide exquisite depth. This dish is perfect for cold days when you want to warm up and enjoy its rich taste. Solyanka is served with a slice of lemon and fresh herbs, creating a harmony of flavors and a vibrant aroma that makes it unforgettable.
1
Prepare all the ingredients.
2
Pour water over the beef, bring to a boil, and skim off the foam.
- Bone-in beef: 1 kg
- Water: 4 l
3
When the broth is clear, add a halved onion, coarsely chopped carrot, bay leaf, and peppercorns. Simmer the broth for about 2 hours.
- Onion: 2 heads
- Carrot: 1 piece
- Bay leaf: 1 piece
- Allspice berries: 3 pieces
4
Finely chop the onion and pickles.
- Onion: 2 heads
- Pickled cucumbers: 200 g
5
Slice the olives into rings.
- Green olives: 100 g
6
Cut the beef tongue and brisket into strips. Slice the sausages into rings 1 cm thick.
- Boiled beef tongue: 150 g
- Smoked pork belly: 150 g
- Vienna sausages (frankfurters): 150 g
7
Strain the ready broth through a sieve or cheesecloth and return it to the pot. Discard the vegetables and spices from the broth, and let the meat cool.
8
Fry the onion in vegetable oil until golden brown.
- Onion: 2 heads
- Vegetable oil: 40 ml
9
Add cucumbers and tomato paste to the onion and fry for another 3 minutes.
- Tomato paste: 30 g
- Pickled cucumbers: 200 g
10
Put the sautéed vegetables, sliced tongue, brisket, and sausages into the pot with the broth.
- Boiled beef tongue: 150 g
- Smoked pork belly: 150 g
- Vienna sausages (frankfurters): 150 g
11
Remove the meat from the bone and cut it into small cubes. Add to the soup.
- Bone-in beef: 1 kg
12
Pour in the brine, add salt and pepper. Bring the soup to a boil and cook for 5 minutes.
- Pickle brine: 150 ml
- Salt: to taste
- Ground black pepper: to taste
13
Add olives one minute before cooking ends and turn off the stove. Let the soup steep for at least half an hour.
- Green olives: 100 g
14
Garnish the solyanka with greens and a slice of lemon.
- Lemon: 1 piece
- Fresh herbs: to taste
